It increases the gas formation ability and gas holding capacity of the dough.
It increases dough resistance and bread energy.
It provides a better bread volume, a soft and small pore structure.
It provides shiny and thin crust formation.
Balances alpha amylase activity.
By increasing the dough elongation ability, it facilitates its workability.
It delays staling.
General features
Considering the physicochemical and rheological properties of VITALEX 50 flour, it is used in the range of 5-10 g per 50 kg flour. When used in these dosages, it improves the rheological properties of the dough and helps the product meet the bread quality criteria. Our products optimize good flours while minimizing oven complaints that may occur in weak flours.
SHELF LIFE is 1 year from the date of manufacture when stored in a cool and dry environment.
It is produced with ISO 9001:2000 Quality Assurance.
Production Permit was obtained from TR MINISTRY OF AGRICULTURE. The suitability of our company for production is controlled by regular inspections.
Technicial features
Trichoderma spp. , are the sources of our ingredients.Optimum temperature range is 45-55 C
